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Key Proteins Causing Changes in Pasting Properties of Rice During Aging
Author(s) -
Guo Yubao,
Cai Weirong,
Tu Kang,
Wang Shunmin,
Zhu Xiuling
Publication year - 2015
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-14-0104-r
Subject(s) - glutelin , globulin , chemistry , prolamin , starch , food science , albumin , storage protein , biochemistry , biology , endocrinology , gene
Key components that cause changes in pasting properties of rice during storage aging were investigated in this work. The main nonstarch components in rice were sequentially removed from fresh and aged rice, the aging effect of the component was separated, and thus the aging contribution rate of the component (CACR) on rice aging could be deduced. The results showed that the largest contributor to rice aging was albumin with a CACR of 65%, followed by globulin and prolamin with the CACRs of 38 and 14%, respectively, and the CACR of glutelin was small (1%). In contrast, the CACRs of fat and crude starch were –7 and –11%, respectively. These findings suggest that albumin and globulin are predominantly responsible for changes in pasting properties of rice during storage aging. This conclusion directs future researchers to the changes occurring in albumin and globulin for disclosing the mechanisms of rice aging.